Cross-cultural culinary encounter: Republic of the Congo media impressed by 15th National Games cuisine

On November 17, a 28-member media delegation from the Republic of the Congo discovered more than just sports during their visit to the 15th National Games Main Press Center; they also enjoyed delicious dishes. For these government news officials and media professionals, Chinese cuisine became an unexpected bridge between cultures.

From mastering chopsticks to collecting mascot pins, the African delegation explored culinary and cultural highlights in Guangdong. The delegation, representing Congo's Ministry of Communication, Télé Congo, and other major media outlets, enthusiastically sampled local delicacies, showcasing their rapidly improving chopstick skills while collecting 15th National Games souvenir mascot pins.

Magali Stella Ibatta Issey, a staff member from Pointe-Noire Radio Station, didn't hesitate when asked about the food. "Yes, the food here is the best. In short, I really like it," she declared, enthusiastically listing her favorites: "Fish, vegetables, fruit, shrimp, mushrooms, rice, noodles—all are very delicious."

When prompted to compare the fish dishes with those from her homeland, Magali provided thoughtful culinary analysis: "There are indeed differences because, in our country, the seasonings are somewhat different." She noted that while Congolese cuisine relies on garlic, parsley, and black pepper, the Chinese preparation created distinctly appealing aromas.

"Although I don't know the names of the seasonings here," she admitted, "we have adapted quite well. We accept the dishes readily!"

Beyond the dining table, the journalists immersed themselves in the cultural elements of the 15th National Games as well. Ursula-Aude Ockandey-Bole, a reporter from Télé Congo, expressed particular enthusiasm for the mascots, Xiyangyang and Lerongrong. "I really like these mascots' patterns and pins," she said, proudly displaying her collection. "I'm already happy to have the pins. Great!"

Horchye Stena Toundouka Ngangoula, an official from the Ministry of Communication and Media of the Republic of the Congo, summarized the collective satisfaction: "We enjoyed all the dishes. China's food culture is very diverse. We can almost find everything we eat in our country here!"

The sentiment was universal among the delegation. "We are very happy with the dishes we tasted," Horchye added. "We ate very well and are very satisfied"—a straightforward yet powerful endorsement from visitors whose professional backgrounds made them discerning observers.

As the journalists departed with full stomachs, new cooking inspirations, and cherished mascot pins, they also carried away a taste of China's rich culinary heritage and the warmth of Guangdong's hospitality.

Reporter | Li Muzi, Xie Hongzhou

Article | Guo Chuhua

Script | Guo Chuhua

Cameraman | Pan Jiajun

Video editor | Qin Shaolong

Poster | Qin Shaolong

Editor | Hu Nan, Ou Xiaoming, James Campion, Shen He